Broccoli and Cauliflower Au Gratin

• Vegetarian

• Produce

  • 1 (16-oz. bag Broccoli, frozen
  • 1 (16-oz. bag Cauliflower, Frozen

• Baking & Spices

  • 1/4 cup Flour
  • 1/2 tsp Pepper
  • 1/2 tsp Salt

• Bread & Baked Goods

  • 1/2 cup Panko breadcrumbs

• Dairy

  • 4 tbsp Butter
  • 16 oz Cheddar, sharp
  • 1/2 cup Cheddar, sharp
  • 2 cups Milk
  • 2 oz Velveeta

Found on megseverydayindulgence.com

Ingredients

• 1 (16-oz.) bag frozen broccoli
• 1 (16-oz.) bag frozen cauliflower
• 4 Tbsp. butter
• 1/4 cup flour
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 2 cups milk (I use skim and it’s still satisfying and creamy)
• 16 oz. sharp cheddar, shredded
• 2 oz. Velveeta (for added creaminess without a “processed” taste), optional
• 1/2 cup panko breadcrumbs
• 1/2 cup sharp cheddar, shredded

Directions

• Lightly steam the broccoli and cauliflower. Meanwhile, melt 4 Tbsp. butter in a medium saucepan. Add flour to make a roux and cook for 1-2 minutes to cook away the flour taste. Slowly add the milk to the roux. Cook for several minutes until the mixture has thickened. Stir in salt and pepper. Add the cheese and stir until melted. Mix the broccoli, cauliflower and cheese sauce then place in a 13×9 pan. Sprinkle with topping. Bake at 350 degrees for 20-30 minutes.